Bring Italy to your kitchen with this fresh, simple pasta dish.

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1. Heat 3 tablespoons of the oil from the sun-dried tomatoes in a large, heavy skillet over medium heat. Add the onion and sauté until tender, about 3 minutes.

2. Stir in the garlic and sauté until fragrant about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and chopped sun-dried tomatoes and simmer until the liquid reduces by half about 2 minutes.

3. Bring a large pot of water to a boil; add a generous amount of salt. Add the pasta and cook until al dente, stirring, about 4 minutes. Drain, reserving 1 cup of the cooking liquid.

4. Add the pasta and parsley to the tomato mixture and toss to coat, adding some of the reserved pasta water to moisten. Season the pasta with sat and pepper. Mound in pasta bowls, sprinkle with the goat cheese.

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